August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

It’s a great time to make snack and bakery your home. Analysts report that more than half of all eating occasions are now snacks.

Snyder’s of Hanover will donate a portion of its Gluten-Free Pretzels sales to the Celiac Disease Foundation.

Made with locally sourced ingredients, Lola Granola Bars from Lola Granola Bar are packed with all-natural proteins, fiber and Omega 3s.

Well, finally, the gluten-free labeling rule has taken effect, and I, for one, believe it couldn’t have happened soon enough. 

A Kansas State University extension specialist says lupin has the same protein that causes allergic reactions to peanuts and soybeans in some people.

Nana’s Nola Gluten-Free Granola Bites offer anyone looking for a healthy snack a crunchy, satisfying option.

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

Cracker Jack’D, a brand from PepsiCo’s Frito-Lay division, recently added Energy Trail Mixes to its offerings for on-the-go adult consumers.

Pretzel Pete’s launched Pretzel Budz in May at the Sweets & Snacks Expo in Chicago.